- Crumbled Cornbread (better if stale)
- 2 cups chopped green seasoning of choice
- 1 large onion, chopped
- 8 tbsp butter
- 2 packs Maggi Flavour D’ Pot Chicken mixed in 6 cups water
- Salt and pepper to taste
- 5 eggs, beaten
- Preheat oven to 350°F. Butter a 9×13-inch baking pan.
- Place crumbled cornbread in a large bowl and set aside.
- In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour mixture over cornbread. Add the Maggi mix, seasoning, and mix well. Taste and add salt and pepper to taste. Add beaten eggs and mix well.
- Pour mixture into prepared pan and bake until dressing is done, about 45 minutes.
Serves 4 as a meal, 8 as tapas.
- 300ml olive oil
- 1 onion, finely sliced
- 3 medium potatoes
- 6 medium eggs, beaten
- 1 chive,
- 1 to 3 chadon beni leaves
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
- Broccoli, sweet peppers (optional)
- Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown. Rinse the potato slices under cold water and pat dry. Add the potato to the pan – if it seems overcrowded, you can cook them in a couple of batches. Cook until the vegetables are tender and on the point of falling apart, then drain well, keeping the oil for your next omelette.
- Add the potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour.
- Put a smaller pan (about 22cm) over a medium heat and add the extra virgin olive oil. Turn to coat, and then, when hot, add the mixture – it should almost fill the pan. Cook until it comes away from the edge of the pan, and looks about two thirds set.
- Place a plate, or a saucepan lid, over the pan, and invert it so the tortilla flips on to the plate. Slide it back in, tipping any liquid egg in with it. Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through.
2 1/2 cups all-purpose Cuisine flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (4 ounce) German sweet baking chocolate, cut up
1/2 cup water
1 cup Blue Band Margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
- Grease and lightly flour three 9×1-1/2-inch round cake pans; set aside.
- In a mixing bowl, mix flour, soda, and salt.
- In saucepan, heat, stir chocolate and water until chocolate melts. Remove from heat; cool.
- In a large mixing bowl, beat margarine with an electric mixer for 30 seconds. Beat in the sugar until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in chocolate and vanilla.
- Alternately add the flour mixture and the buttermilk, beating on low speed after each addition. Wash the beaters thoroughly.
- In medium bowl with cleaned beaters, beat egg whites on high until stiff peaks form. Fold whites into batter. Divide the batter among the prepared cake pans.
- Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick inserted into the centers comes out clean. Cool 10 minutes in pans on wire racks. Remove layers from pans; cool.
Chocolate Buttercream Frosting
Prep time: 2 mins Cook time: 3 mins Total time: 5 mins
1 cup Blue Band Margarine (2 sticks or ½ pound), softened (but not melted!)
3½ cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream margarine for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
- 2 baking potatoes (diced)
- 3/4 Cup chopped onions
- 2 Tablespoons Butter
- 2 Teaspoons Jalapeno Peppers, finely chopped (or pimento)
- 6 Eggs Beaten
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Melt butter in a large nonstick skillet over medium heat.
Add potatoes, onions, and peppers. Cook about 8 minutes or until potatoes are tender and golden brown, stirring frequently. Beat together eggs, salt and pepper; add to skillet. Cook about 3 minutes or until eggs are set, stirring frequently.
Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Makes: 48 mini quiche
• 1 pie crust (pre-made refrigerator pie crust works great in a pinch!)
• Frozen chopped spinach or fresh (your choice)
• 1 16 oz container of cottage cheese
• 2 cups shredded cheese
• 4 eggs
• 1 bunch of green onions, chopped (whites only)
(Optional- Ham chunks)
1. Place the pie crust in an ungreased pie plate or divided into the tins of a mini muffin tin and set aside.
2. Press and drain the spinach well.
3. In a large bowl, mix together the cottage cheese, shredded cheese, eggs and green onions and spinach and mix thoroughly.
4. Place into pie crust and bake at 325 degrees for 25 minutes for mini quiche or 40 minutes for larger quiche.
- 6 large hard-cooked eggs, cooled and peeled
- 1/4 cup or finely chopped ham (substitute with turkey or shredded chicken if you do not eat ham)
- 2 tablespoons red pepper, finely chopped
- 2 teaspoons green onion, finely chopped
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon parsley flakes
- A pinch of ground nutmeg
- Black pepper to taste
- Cut eggs in half lengthwise and remove the yolks. Place half the yolks in a medium bowl and mash with fork (set the other half aside and store properly for later use).
- Add the ham (chicken or turkey), red pepper, green onion, mayonnaise, mustard, nutmeg, and parsley to the yolks and blend well with a fork. Add pepper to taste.
- Spoon mixture evening among the 12 egg white halves.
- Let it rest in the refrigerator for 15 minutes and then serve